spicy prawn poppadoms
- Preparation and cooking time
- Total time
- Easy
- Makes Pieces
Ingredients
- 300g fresh cooked and peeled medium sized prawns
- 1 tbsp tandoori curry paste
- 5 tbsp low-fat natural yogurt
- Finely grated zest of 1 lime, plus lime wedges to garnish
- Small handful of chopped fresh corriander, plus extra to garnish
- 100g bag of mini poppadoms
- Mango Chutney, to serve
Method
- STEP 1Drain the prawns of any liquid, then pat dry with plenty of kitchen paper
- STEP 2In a bowl, mix the curry paste, yogurt, lime zest and corriander together, then season to taste. Stir in the prawns to coat evenly in the mixture and set aside for 15 minutes to allow the flavours to develop
- STEP 3Take about 30 whole poppadoms from the bag. Divide a small amount of the spiced prawns among each, then transfer to serving plates. Top each with a small blob of mango chutney and a fresh corriander leaf. Garnish each plate with lime wedges. Serve straight away
